Monday, April 2, 2018

Twelve-Yolk Chocolate Ice Cream

Twelve-Yolk Chocolate Ice Cream, Chocolate Ice Cream, Chocolate Frozen Custard, Chocolate Chip Peanut Butter CookiesAfter a weekend of testing white cake recipes, each of which required six egg whites, I was left with eighteen egg yolks to use up, which is a lot of egg yolks when you don't have a specific purpose for them.  I could have made lemon curd with the yolks, but didn't have an immediate need for a batch of lemon curd, or a bowl of vanilla bean custard which is always nice for dessert with fresh fruit or berries or cake.  Or, I could have simply made a few different batches of ice cream, which need 5-6 egg yolks per batch, but as a recipe developer, I love to try new things, so I thought I'd see if twelve yolks made a difference in flavor or texture.  I honestly can't remember what I used six of them for, but the other twelve went into this batch of chocolate ice cream.


This ice cream really was luxurious.  Extra smooth, extra creamy, it had such a decadent mouth-feel, and with all fatty richness from the egg yolks, I was even able to go lighter on the cream-to-milk ratio than usual.  Now, of course, homemade ice cream is perfectly wonderful even without all this egg yolk excessiveness, but if you do try it, and you haven't used up the whites in a series of white cake recipes like I did, then I'd recommend a homemade angel food cake (which conveniently calls for twelve egg whites).  My husband loves ice cream with cookies, so I made a half-batch of these chocolate chip peanut butter cookies to make cookie ice cream sandwiches, which are always a welcome treat to stumble upon in the freezer.


Twelve-Yolk Chocolate Ice Cream, Chocolate Ice Cream, Chocolate Frozen Custard, Chocolate Chip Peanut Butter Cookies

Twelve-Yolk Chocolate Ice Cream, Chocolate Ice Cream, Chocolate Frozen Custard, Chocolate Chip Peanut Butter Cookies

Twelve-Yolk Chocolate Ice Cream, Chocolate Ice Cream, Chocolate Frozen Custard, Chocolate Chip Peanut Butter Cookies




Twelve-Yolk Chocolate Ice Cream
  • 12 egg yolks
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 2 cups whole milk
  • 4 ounces semi-sweet or bittersweet chocolate (chocolate chips or chopped chocolate)
  • 1 teaspoon vanilla
  • 1 tablespoon vodka
  • 1 cup heavy whipping cream

In a saucepan, whisk together the egg yolks, sugar, salt and cocoa powder until smooth.  Slowly whisk in the milk.  Over medium to medium low heat, cook the custard, while whisking constantly, just until it thickens.  Remove from the heat and whisk in the chocolate, vanilla and vodka until the chocolate is melted and smooth.  Pour into a bowl, cover with plastic wrap and refrigerate until well chilled, preferably overnight.

Whisk the chilled custard to loosen it up - it will be very thick like pudding.  In a separate bowl, whip the heavy whipping cream with an electric mixer until soft peaks form.  Fold the whipped cream into the chocolate custard.  Churn the custard according to the manufacturer's instructions of your ice cream maker until soft-serve consistency and transfer to a container.  Freeze until firm, about 4-6 hours.

Yields about 2 quarts


Recipe from Curly Girl Kitchen

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